This dish pairs beautifully with an oaked Chardonnay or a dry Viognier for a touch of floral richness.
Ingredients
- 2 halibut fillets (6-8 oz each)
- 1 cup unsalted butter (2 sticks), cut into cubes
- ½ cup dry white wine (such as Chardonnay)
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 sprig fresh thyme
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- Lemon zest, for garnish
- Fresh chives or parsley, chopped (optional)
- Capers (optional)
Directions
Prepare the Poaching Liquid:
- In a saucepan over medium-low heat, add the white wine, shallot, garlic, and thyme. Simmer for 2-3 minutes to slightly reduce the wine.
- Lower the heat and gradually whisk in the butter cubes, a few at a time, to create a rich, emulsified poaching liquid. Keep the heat low to prevent the butter from separating.
Poach the Halibut:
- Season the halibut fillets with salt and pepper.
- Gently place the fillets into the butter mixture, ensuring they are mostly submerged.
- Poach over low heat (around 160-180°F) for 8-12 minutes, spooning the butter over the fish occasionally. The halibut is done when it flakes easily with a fork but is still moist.
Finish & Serve:
- Remove the halibut from the pan and drizzle with a bit of the poaching butter.
- Squeeze fresh lemon juice over the top and garnish with lemon zest, chopped herbs and capers.
- Serve with sautéed greens, roasted asparagus, or a light potato purée.